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INGREDIENTS
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1 medium spaghetti squash
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1 medium zucchini, sliced into thin rounds
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2 cups marinara sauce, warmed
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1 1/2 cups ricotta
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1 egg
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1/2 cup Mozzarella Cheese, Shredded
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1/4 cup Fontina Cheese, Shredded (reserved for end)
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1/4 cup Mozzarella Cheese, Shredded (reserved for end)
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1/4 cup grated Parmesan cheese
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1 Tbl parsley flakes
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1 tsp salt
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1 tsp ground black pepper
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5-6 basil leaves, torn